23 February 2018 Tempeh

http://durgan.org/2018/February%202018/23%20February%202018%20Tempeh/HTML/ 23 February 2018 Tempeh

Tempeh showing the whole process in pictures. From start to finish it takes about thirty hours.

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20 February 2018 Marijuana Trichome viewers

http://durgan.org/2018/February%202018/20%20February%202018%20Marijuana%20Trichome%20viewers/HTML/ 20 February 2018 Marijuana Trichome viewers
https://www.amazon.ca/Carson-60X-120X-Lighted-Pocket-Microscope/dp/B00LAX52IQ/ref=sr_1_1?ie=UTF8&qid=1519158556&sr=8-1&k Carson Micro Brite Plus 60X-120X LED Lighted Pocket Microscope

https://www.amazon.ca/Happy-Hydro-Loupe-Magnifying-Lens/dp/B01M8MDTAN/ref=as_li_ss_tl?tag=comparaboo038-20&ascsubtag=260708250-312-171411323.1517352335&SubscriptionId=AKIAJO7E5OLQ67NVPFZA Happy Hydro LED Loupe 30x & 60x Magnifying Lens

Apparently deciding the time to harvest marijuana is decided by the color of the trichomes, which are too small for detail with the naked eye. A magnifier of 30x to 60X is required. Economic viewers of this sort have a small depth of focus, which make using tedious and difficult. My improved method is to use a white background, place a sample to be viewed on top, covered with a flat plastic piece. This produces flat plane making focus easy. A glass slide would be ideal if one has access. Two types of readily available hand microscopes are shown which are 30 and 60 times magnification.

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19 February 2018 Sourdough Bread

http://durgan.org/2018/February%202018/19%20February%202018%20Sourdough%20Bread/HTML/ 19 February 2018 Sourdough Bread
My first strong attempt to make sourdough bread using information from the various sites on the internet. The bread is essentially my own ground whole wheat flour, starter using wild yeast from the air, bottled water, and a bit of non-iodized salt. A cup of gluten was added when making the final dough for no apparent reason.

Starter:
Day 1. Whole wheat flour 120 grams and water 120 grams put in bowl mix and set at room temperature for 24 hours.
Next day 2. Repeated again.
Day 3. Repeated.
Day 4. Repeated.
Day 5. Repeated.
Day 6. Remove two cups about 500 grams to make dough. Feed the starter again for the next batch. To slow the action store in the refrigerator.

Dough:
Two cups of starter about 500 grams, tablespoon of salt, 500 grams of water. Mix.
Add enough flour to make dough. I added about 240 grams of gluten since I had it, but not necessary.
Cover ball of dough and allow to set until about double in size. This can take up to 12 hours.
Shape into two batches and place in buttered cooking pans. Allow to rise to fill pans and even overflow a bit. This can take up to 12 hours.
Cooking:
Set oven to 400 F, time for one hour and bake.
Remove from oven, cool and enjoy.

Another batch of Sourdough Bread. Attempting to get more rising in the pans.
http://durgan.org/2018/February%202018/21%20February%202018%20Sourdough%20Bread/HTML/ 21 February 2018 Sourdough Bread.

Still experimenting with making sourdough bread. Desire more rising in the pans. The loaves weigh about 500 grams each and are good quality. Probably a little heavy but still good flavor.

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15 February 2018 Gruel

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A batch of gruel was made. Seeds used were sprouted wheat, nixtamalized Indian corn, sunflower seeds, almonds, and black flax (not shown). Each ingredient was blended in water and added to the double boiler for cooking about one hour. A bowl is ingested each morning for breakfast. It is stored in plastic containers in the freezer until required.

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Kefir Grains from Australia.

Kefir grains have arrived from Australia. Here is a description of the grains. “I obtained my milk kefir-grains in late summer of 1978 from a local friend who has her own milking goats. The circumstances surrounding the fashion if which I was able to procure those milk kefir-grains, which I was on the lookout for about 3 years prior, is an interesting story in its own merit. The culture has been diligently cared for by yours truly over this time. Among the original stock is currently a mixture of now 12 other batches of milk kefir-grains which have been obtained from different sources around the world over the years. These are now mixed together as a single batch, to ensure best quality culture from all batches mixed together as one. This is my personal observation with much research on my part.They are now available at a premium here. http://users.chariot.net.au/~dna/kefirpage.html#order

Here is the first fermentation of the Australian grains.
To get the best starter grains available, grains were ordered from Australia to start the processing of kefir. This is the result of the first ferment of about 40 hour to active the grains. Everything went perfectly.
http://durgan.org/2018/February%202018/14%20February%202018%20Australian%20Kefir%20Grains/HTML/ 14 February 2018 Australian Kefir Grains

15 February 2018 Kefir. Second batch from Australia.
http://durgan.org/2018/February%202018/15%20February%202018%20Kefir.%20Second%20batch%20from%20Australia/HTML/ 15 February 2018 Kefir. Second batch
from Australia.
The second batch of he Australian kefir grains were fermented 24 hours. These will now become my kefir stock grains.

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10 February 2018 Tempeh

http://durgan.org/2018/February%202018/10%20February%202018%20Tempeh/HTML/ 10 February 2018 Tempeh
A half a liter of dried soy beans was made into about 1000 grams of tempeh. Pictures depict the process.

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4 February 2018 Kefir

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This is continuous kefir usually made daily about 500 milli liters. This is about the seventh batch from my emoos grains, producing well. It was fermented for 30 hours at 22C. I allow the new kefir to age at room temperature for 24 to 48 hours, not necessary but touted to improve quality.

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29 January 2018 Tempeh

http://durgan.org/2018/29%20January%202018%20Tempeh/HTML/29 January 2018 Tempeh
A new batch of tempeh fermented for 24 hours at 31C. Perfect. Pure protein.

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29 January 2018 Kefir

http://durgan.org/2018/29%20January%202018%20Kefir/HTML/ 29 January 2018 Kefir
This is my chosen method to produce 500 ml of kefir daily. A new larger screen was selected, making straining the grains less onerous. The fermentation is slightly less than 24 hours at about 22 C.The strained kefir is allowed to age 24 to 48 hour at room temperature prior to ingesting.

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28 January 2018 Kefir

http://durgan.org/2018/28%20January%202018%20Kefir/HTML/ 28 January 2018 Kefir
There are enough grains produced daily to make 500 ml of kefir. Half is used for consumption today and 250 ml is allowed to secondary ferment, age if you like. It appears 500 ml will be sufficient for my needs. Fermentation is 24 hours at room temperature 22C.

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